Description
Italian Lemon Cookies are soft and flavorful olive oil cookies filled with tangy lemon curd, dipped in a lemon basil syrup, and beautifully shaped like lemons. These cookies balance zesty lemon, earthy olive oil, and fresh basil for a unique and festive treat perfect for celebrations.
Ingredients
Scale
Cookie Dough
- 1 cup granulated sugar
- 2 lemons (zested)
- 2 large eggs (room temperature)
- ½ cup olive oil (extra virgin or light)
- 3 tablespoons milk (whole or your choice)
- 3 cups all purpose flour (360g)
- 2 teaspoons baking powder
- ¼ teaspoon sea salt
- 1 tablespoon vanilla extract
Lemon Basil Syrup
- 1 cup granulated sugar
- 2 cups water
- 5 sprigs fresh basil (optional)
- 1 tablespoon pure vanilla extract
- 2 lemons (sliced or zested for syrup)
- ¼ cup limoncello (optional)
- Yellow food coloring (as needed)
- Green food coloring (as needed)
Filling and Coating
- 1 cup lemon curd
- ½ cup granulated sugar (for coating the cookies)
- 12 fresh basil leaves (for lemon "leaves" decoration)
Instructions
- Prepare Cookie Dough: In a large mixing bowl, combine 1 cup of granulated sugar with lemon zest. Add in the eggs and mix until smooth. Slowly incorporate olive oil and milk, mixing well to combine. In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt. Gradually add dry ingredients to the wet mixture and blend until a soft dough forms. Stir in vanilla extract and ensure all ingredients are fully combined.
- Shape Cookies: Preheat the oven to 350°F (175°C). Shape the dough into small oval shapes resembling lemons. Use a small knife or toothpick to create an indentation along the shape to mimic the lemon’s natural pit line. Place the shaped cookies on a lined baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies in the preheated oven for 15 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool completely on a wire rack.
- Prepare Lemon Basil Syrup: In a saucepan, combine 1 cup sugar, 2 cups water, lemon slices or zest, basil sprigs, and vanilla extract. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in limoncello if using. Add yellow and green food coloring as desired to mimic lemon colors. Allow syrup to cool slightly.
- Dip Cookies in Syrup: Once the cookies have cooled, dip each cookie into the lemon basil syrup, coating them thoroughly. Place the dipped cookies back on a wire rack to let excess syrup drip off and for the syrup to set slightly.
- Fill and Assemble: Using a piping bag or small spoon, fill the indentation of each cookie with lemon curd to create a gooey center. Sprinkle the filled cookies with ½ cup granulated sugar for extra sweetness and texture.
- Decorate: Attach fresh basil leaves at the top of each cookie to mimic lemon leaves, enhancing the appearance and adding a fresh aroma.
- Serve: Allow cookies to set for 10 minutes before serving to let the flavors meld together beautifully. Enjoy these lemon themed Italian cookies as a delightful individual dessert.
Notes
- Use extra virgin olive oil for a stronger earthy flavor or light olive oil if you prefer a milder taste.
- The lemon basil syrup can be customized by omitting limoncello for a non-alcoholic version.
- If basil is not available, fresh mint can be a subtle alternative, though it will alter the flavor slightly.
- Make sure cookies cool completely before dipping to prevent them from breaking apart.
- For a more vibrant look, adjust food coloring quantities in the syrup to suit your preference.
- These cookies can be made a day ahead and stored in an airtight container to enhance flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 465 kcal
- Sugar: 56 g
- Sodium: 192 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.04 g
- Carbohydrates: 83 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 28 mg
